Gluten Free Carrot Cake
Cake for 20 people Preheat oven to 325* 3 cups Pamela’s GF Flour 1 cup ground oat flour 1 cup ground coconut 4 tsp cinnamon 2 Tbs baking soda 1 ½ teaspoon baking powder 1 ½ t. salt 6 cups shredded carrots 6 eggs 1 ½ cup Honey 4 t. vanilla 2 cups oil Mix the first seven ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots. Bake at 325 for 50 min. or until a knife comes out dry.
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